Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup shelled pistachios, roughly chopped
- 1/2 cup white chocolate chips
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, beating until just combined.
6. Fold in the chopped pistachios and white chocolate chips.
7. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
8. Place the logs on the prepared baking sheet, leaving about 2 inches of space between them.
9. Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
10. Remove the logs from the oven and let cool on the baking sheet for 10 minutes.
11. Reduce the oven temperature to 325°F.
12. Using a sharp knife, slice the logs diagonally into 1/2-inch-thick slices.
13. Arrange the slices on the baking sheet and bake for an additional 10-15 minutes, or until the biscotti are lightly golden and crisp.
14. Remove the biscotti from the oven and let cool on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat oven to 350°F for the first bake and 325°F for the second bake.
Serving size:
Makes about 24 biscotti.
Nutritional information:
Per serving (1 biscotti):
Calories: 140
Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 45mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 10g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 tsp.
- You can use any type of nut or chocolate chips you prefer, such as almonds or dark chocolate chips.
Variations:
- Add 1 tsp of orange zest to the dough for a citrusy twist.
- Replace the pistachios with dried cranberries or cherries for a fruity flavor.
- Drizzle melted dark chocolate over the cooled biscotti for an extra chocolatey touch.
Tips and tricks:
- Make sure to let the biscotti cool completely before storing them to prevent them from becoming soggy.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
- Biscotti are perfect for dunking in coffee or tea, so enjoy them with your favorite hot beverage.
Storage instructions:
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
Biscotti can be enjoyed as is, but if you prefer them warm, you can reheat them in a 350°F oven for 5-10 minutes.
Presentation ideas:
Arrange the biscotti on a platter or in a decorative tin for a beautiful presentation.
Garnishes:
Sprinkle some powdered sugar over the biscotti for a festive touch.
Pairings:
Enjoy the biscotti with a cup of coffee or tea.
Suggested side dishes:
Biscotti are perfect on their own, but you can also serve them with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the biscotti are too hard, reduce the second bake time by a few minutes.
- If the biscotti are too soft, increase the second bake time by a few minutes.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Biscotti originated in Italy and were traditionally made with almonds. They were popular among sailors because they were easy to store and had a long shelf life.
Flavor profiles:
The biscotti have a sweet and nutty flavor from the white chocolate and pistachios.
Serving suggestions:
Enjoy the biscotti as a snack or dessert.
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Region: Italian